I don’t have pictures of the whole ingredients-to-table process on this, but I did stop for a photo when the lid came off the Dutch oven.

I have a very simple recipe for beef shanks that is extremely forgiving, meaning that you can make your own substitutions for most ingredients.

We found a package of two nice beef shanks on sale, which set everything in motion.

So, as usual, first chop a good size onion and brown. Add some garlic. I use a dutch oven, but you can do the same thing in a frying pan that is oven safe. When both the meat and onions are browned, I add a handful of carrot cut into small pieces, then added a cup or more of red wine, some beef broth, spices (I used dried thyme, red pepper, and later added some fresh basil). Sometimes I’ll add just a spoonful of tomato paste or diced tomatoes (usually leftovers found in the freezer). Cover, put into a pre-heated 350 degree oven, and let it sit. Check now and then to make sure there’s enough liquid to keep everything moist. I probably cooked these for a bit over two hours. When I thought we were about 30 minutes to serving, I threw in a handful or two of baby carrots. You end up with very tasty meat and a rich gravy with vegetables.

We ate only one of the shanks, and on the second night I threw in some of those small colored sweet peppers from Costco, along with a few more carrots.

Tasty.

As usual, click for a larger version of the photo.

A side note. We have two of these wonderful old cast iron dutch ovens, one slightly larger than the other. Both were “rescued” and cleaned, and are now among my favorite cookware.